On the pass: an interview with Bathers’ Pavilion chef Aaron Ward

With a call sheet that reads like a who’s-who of Sydney’s most storied kitchens – such as Sixpenny, Ester, Shell House, LuMi – chef Aaron Ward has long understood that provenance isn’t a buzzword, it’s a responsibility.

Now at the helm of Bathers’ Pavilion’s kitchen, he’s brought that ethos to PorkStar’s inaugural Sydney Snack Session, sending out porchetta di testa, pork blood cookies and aged Kurobuta pork with black garlic, hispi cabbage and cucumber. We…